11 posts in this topic

I am looking for a substitute for rice and corn flour in the gluten free mixes you make yourself. I want to make some bread, muffins, donuts, anything but don't know what will work as a substitute for the rice flours that most of the receipes call for.

Thanks for your help.

Yellow Rose

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I like to use amaranth flour instead of rice flour. It is more nutritious than rice flour, and it does not have a strong taste. I actually like the taste it does have. I'm not sure about corn flour, but you should be able to replace it with just about anything.

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I use sorghum flour for just about everything. It has a taste very similar to wheat. You can get the Bob's Red Mill from many stores. Or you can order it online from Twin Valley Mills (which is better and cheaper). I have taken some recipes and just exchanged it one and one for wheat (such as shortbread, mexican tea cakes, pumpkin bread). Also, there are recipes at Twin Valley's website. Here's a flour-combo mix with sorghum that works with almost everything - 2 cups sorghum, 1 1/2 cups potato or corn starch, 1 cup tapioca (and substitute that for all the flour in the recipe). I have many sorghum recipes, and a chocolate chip cookie recipe that is definitely as good or better than regular chocolate chip cookies. When I have a little more time, I e-mail it to you.

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I have been reading about some of you using coconut flour and having good results. But having to add a lot of eggs. Does anyone know what the adaptions would be if I substituted coconut flour. I am wanting to try several different ways of doing this.

Thanks again,

Yellow Rose

Armita when you get time I would love the recipe for your cookies!!!

Thanks,

Carole

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I have been reading about some of you using coconut flour and having good results. But having to add a lot of eggs. Does anyone know what the adaptions would be if I substituted coconut flour. I am wanting to try several different ways of doing this.

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